Banana Coconut Buttermilk Scones

I haven’t been ignoring you.  I really haven’t.

Okay, I have been ignoring you and I’m sorry.  In real life, where I’m expected to work full time, we moved offices and anything that could go wrong – did.  I was not cooking and I have to say, I felt a little rusty when I donned ye olde apron and hairband this week.

But I offer you this to make up for my absence.

Banana Coconut Buttermilk Scones

A decadent scone to start your day
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Course: Breakfast
Cuisine: English
Keyword: banana, buttermilk, coconut, quick cook oats, scones
Servings: 8
Calories: 337kcal


  • 1/3 cup macadamia nuts
  • 1/3 cup shredded coconut
  • 1/2 cup quick cook oats
  • 2 bananas very ripe
  • 2 cups all purpose flour
  • 1/2 cup sugar
  • 1/2 tsp sugar
  • 1/2 tsp salt
  • 1 tbsp baking powder
  • 1/2 cup heavy cream
  • 1/2 cup buttermilk
  • 1 1/2 tbsp demarera sugar enough for dusting tops of scones


  • Preheat oven to 450°
  • Mix together baking powder, oats, sugar, salt and flour in a large bowl
  • Cut the butter into small pieces and mix together with a pastry cutter until it just starts to come together.  It will resemble little peas
  • Freeze the mixture for 5 to 10 minutes.  I don't remember where I found this tip, but if I ever meet the person who invented this tip I will kiss them on the forehead
  • While the bowl is in the freezer, mash the bananas
  • Take the bowl out of the freezer and add the coconut, nuts, and mashed bananas
  • Swipe a scraper around about 5 times to fold the mixture together
  • Add the heavy cream and the buttermilk and scrape again another five times or so.  It will be crumbly.  DO NOT BEAT this mixture
  • Place a sheet of parchment paper or waxed paper over the top of the bowl and turn upside down into the parchment/waxed paper.  Fold the paper around the mixture and knead very gently a couple of times.  I use a cornbread pan to bake scones, but you can form them by hand if preferred
  • Brush the tops with buttermilk and dust with demerara sugar
  • Bake for 22 minutes or until the edges pull slightly from the pan and nicely browned.  Be sure to test with a toothpick.  If it comes out clean, it's done


Calories: 337kcal | Carbohydrates: 53g | Protein: 6g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 22mg | Sodium: 337mg | Potassium: 222mg | Fiber: 3g | Sugar: 21g | Vitamin A: 262IU | Vitamin C: 3mg | Calcium: 128mg | Iron: 2mg
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